Grilled Fish Tacos with Avocado Jalapeño Cream

May  2, 2016
2 Ratings
Photo by The Domestic Dietitian
  • Serves 4
Author Notes

Light and healthy fish tacos featuring juicy grilled fish and fresh toppings. —The Domestic Dietitian

What You'll Need
  • 2 fresh fish filets, I used Mahi Mahi
  • 1/2 1/2 avocado
  • 1/4 cup greek yogurt, plain
  • 1/4 cup cilantro
  • 1 jalapeño
  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1/4 cup shredded cabbage
  • salt and pepper, to taste
  • Corn or Flour Tortillas
  1. Season fish with salt and pepper and grill until fully cooked
  2. Combine olive oil, avocado, cilantro, lime juice, and jalapeño in food processor and combine until smooth. Taste and season with salt and pepper
  3. Charbroil corn tortillas in oven or over flame on gas stove for 1-2 minutes
  4. Layer cabbage, grilled fish, chopped jalapeño (if desired), and chopped cilantro on tortilla
  5. Drizzle tacos with avocado Jalapeño cream

See what other Food52ers are saying.

1 Review

baker3b August 17, 2022
The creme is the perfect texture and flavor to complement rockfish (in our case), elevating fish tacos to the level they deserve. We deconstructed ours, serving the rockfish separately as a fillet, plated with crisped whole corn tortillas , a salad of fresh garden kale and red cabbage, and the creme on the side: beautiful! and tasty. (Note: we cooked the rockfish stovetop in cast iron, after patting it dry, salting and peppering it lightly and dusting it with flour and corn meal.) Using just picked cilantro from the garden added an extra freshness. Really a simple, lovely combination of tastes, colors and textures.